From the Kitchen of: Glenda Prom-Stanlick '94

Category: Salads

3 cups thinly sliced cucumbers 
1 1/2 cups chopped tomatoes
1/2 cup chopped green onion or any onion
1 cup sour cream
2 Tablespoons mustard (Dijon preferred)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried or fresh basil
1/2 teaspoon pepper

Combine cucumber, tomatoes and onion in a bowl and refrigerate for 1-2 hours. Combine sauce ingredients and mix together in a separate bowl and refrigerate 1-2 hours to blend flavors. Toss together before serving. Serve immediately.

 

Additional Notes: My sister made this for a picnic meal at Noah’s Ark in the summer of 1996, so my wedding party could get to know one another. There were several Pointer friends and alumni at that event- wonderful memories. I added Noah’s Ark to the name of the recipe to remember that day